Deconstructing wine grape cell walls with enzymes during winemaking : new insights from glycan microarray technology

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dc.contributor.authorGao, Yuen_ZA
dc.contributor.authorZietsman, Anscha J. J.en_ZA
dc.contributor.authorVivier, Melane A.en_ZA
dc.contributor.authorMoore, John P.en_ZA
dc.date.accessioned2021-10-12T14:42:55Z
dc.date.available2021-10-12T14:42:55Z
dc.date.issued2019-01-04
dc.descriptionCITATION: Gao, Y. et al. 2019. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules, 24(1). doi:10.3390/molecules24010165
dc.descriptionThe original publication is available at https://www.mdpi.com/journal/molecules
dc.description.abstractEnzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and “customized” winemaking is advanced and discussed.en_ZA
dc.description.sponsorshipWine Industry Network of Expertise and Technology of South Africa
dc.description.sponsorshipTechnology and Human Resources for Industry Programme
dc.description.sponsorshipStellenbosch University
dc.description.sponsorshipNational Research Foundation of South Africa
dc.description.urihttps://www.mdpi.com/1420-3049/24/1/165
dc.description.versionPublisher’s version
dc.format.extent19 pages : illustrations (some color)en_ZA
dc.identifier.citationGao, Y. et al. 2019. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules, 24(1). doi:10.3390/molecules24010165
dc.identifier.issn1420-3049 (online)
dc.identifier.otherdoi:10.3390/molecules24010165
dc.identifier.urihttp://hdl.handle.net/10019.1/123219
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain rights
dc.subjectWine macerationen_ZA
dc.subjectGlycomicsen_ZA
dc.subjectCell wall architectureen_ZA
dc.subjectCell wall polyphenol interactionsen_ZA
dc.subjectAnalytical methodsen_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectGrapes -- Biotechnologyen_ZA
dc.subjectGrapes -- Quality -- Evaluationen_ZA
dc.titleDeconstructing wine grape cell walls with enzymes during winemaking : new insights from glycan microarray technologyen_ZA
dc.typeArticleen_ZA
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